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Three Flavour Chicken

You need,
Half a chicken (free range is available), chopped to finger-licking size, and blanched in boiling water for 1 minute
3cm piece of ginger, peeled, thinly sliced
1-2 red chilli, each cut into 3
2-3 cloves garlic, peeled and crushed
20ml sunflower oil

Pinch of salt

40ml rice wine (or 20ml dry sherry and a bit water)
40ml soya sauce
5-10ml sugar
10ml sesame oil
A bunch of fresh basil (optional)


Prepare cooking sauce: Mix salt, wine, soya sauce, sugar and sesame oil in a bowl
Use a heavy-based pan, stir fry ginger, garlic and chili in the oil until fragrant
Crank up heat, add the chicken pieces and fry until light brown
Pour the mixed cooking sauce in and simmer at low heat, with the lid closed, for about 20 minutes
Stir occasionally, so the chicken is cooked evenly and sauce becomes thick and sticky
Stir in the basil
Serve in the pan, with rice, or eat as wine-go-down food

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